Boise River Burger (gf) Recipe

Season patties

Bring the Double R Ranch 'Smokehouse' beef patties to room temperature for 10–15 minutes. Pat each patty dry with paper towel. Season both sides evenly with kosher salt and freshly ground black pepper (about 1/2 tsp salt and 1/2 tsp pepper per patty split from the quantities above).

Cook patties

Preheat a cast-iron skillet or heavy griddle over medium-high heat until hot (about 3–5 minutes). Add a light coating of neutral oil if desired. Place the patties on the hot surface and cook undisturbed for 3–4 minutes to develop a sear. Flip and cook another 3–4 minutes for medium (adjust time +/- 1–2 minutes for desired doneness). If using cheese, place a slice on each patty during the last 1 minute of cooking and cover the pan briefly to melt.

Rest patties

Transfer cooked patties to a plate and tent loosely with foil. Rest 3–5 minutes to redistribute juices.

While the patties rest, split the gluten-free brioche buns. Heat a small skillet over medium heat and add the unsalted butter. When the foam subsides, place the cut sides of the buns face-down in the skillet and toast 1–2 minutes until golden and lightly crisp. Remove and set aside.

Combine mayonnaise, yellow mustard, ketchup, Worcestershire sauce, lemon juice, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning. This makes a tangy burger sauce to spread on the buns.

Prepare toppings: Slice the tomato into 1/4-inch rounds. Cut the red onion into thin rings and separate. Remove large outer rib from butterleaf lettuce and use 1–2 leaves per burger. If using pickles, have 2 slices per burger ready.

Assemble each Boise River Burger: Spread about 1 tablespoon of sauce on the bottom bun. Add 1–2 butterleaf lettuce leaves, then a tomato slice, then the rested smokehouse patty (with melted cheese if used). Top with a few red onion rings and pickles if desired. Smear a little sauce on the top bun and close the burger.

Serve immediately with desired sides.